- Rub the lard into the flour and salt until it resembles fine breadcrumbs. Add the water slowly and bring the pastry together. Rest for 1 hour.
- Preheat the oven to 180°C/355°F/Gas Mark 4.
- Roll out the pastry, reserving enough to make the pie lids. Ease into the pork pie moulds and let the excess pastry drape over the edge.
- Mix the meats, salt and thyme together, spoon into the moulds. Brush the top pastry edge with water and place the lid on top. Cut off the excess pastry, crimp the edges and brush with beaten egg.
- Cut a small hole in the centre of the lid to pour the jelly mixture in.
- Cook for 1 hour then reduce the temperature to 160°C, cover with damp greaseproof paper and cook for a further hour.
- Leave to cool completely.
- Make up the gelatine according to the packet instructions, adding the half veg stock cube to the boiled water. Pour the mixture through the hole in the pastry lid and leave to set in the refrigerator overnight.
Recipe from www.lakeland.co.uk
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Pork pies are delicious when teamed with tangy chutneys, spicy English mustard or a good dollop of piccalilli
500g (1lb 2oz) mixed lean & belly pork, chopped finely 4 rashers smoky bacon, chopped ½ tsp salt ½ tsp dried thyme For the pastry: 450g (1lb) plain flour 225g (9oz) lard 90ml (4floz)water pinch of salt beaten egg to glaze For the jelly: 300ml (10 1/2floz) water ½ an envelope powdered gelatine (about 6g) ½ a vegetable stock cube
Time: 45 mins Serves: 2 Nutrition: n/a